Mexican Manicotti

• 8 manicotti shells
• 2 cooked chicken breasts, diced
• 1/2 tsp. hot pepper sauce
• 1/4 c. pitted black olives, chopped
• 1 small garlic clove, minced
• 3 Tbsp. chopped parsley
• 1/2 c. shredded low-fat Monterey Jack pepper cheese
• 1 green onion, sliced
• 1 c. low-fat Ricotta cheese
• 1 1/2 c. hot tomato salsa

1. Preheat oven to 400u0b0.
2. Grease 12 x 8-inch baking dish.
3. In large bowl, combine cooked chicken, Ricotta, onion, olives, parsley, garlic and hot pepper sauce.
4. Use a teaspoon to stuff cooked shells with mixture.
5. Place in baking dish.
6. Top with shredded cheese and salsa.
7. Bake 20 minutes or until cheese has melted.
8. Garnish with parsley and serve immediately.

shells, chicken breasts, hot pepper sauce, black olives, garlic, parsley, pepper cheese, green onion, lowfat ricotta cheese, tomato salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456370 (may not work)